Feather Pudding

Ingredients

• 1 egg
• 1 cup sugar
• 1 cup milk
• 2 cups flour
• 3 teaspoons baking powder
• 2 tablespoonfuls melted butter

Method

1. 1

   Steam for 1 hour.

2. 2

   For sauce, cream 0.5 cup butter with 1 cup sugar, add 1 cup raspberries and stir well together.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 252. The excerpt below is the record exactly as published.

FEATHER PUDDING — Use 1 egg, 1 cup sugar, 1 cup milk, 2 cups flour, 3 teaspoons baking powder, 2 tables^joons melted butter; steam 1 hour. For sauce, cream ^ cup butter with 1 cup sugar, add 1 cup raspberries and stir well together. Any jam or other fresh berries may be used instead of the raspberries. FIG PUDDING — Use 2 cups bread crumbs; chop tine and add ^ lb. nice figs; cream 1 teacup butter with ^ teacup of brown sugar and add 4 beaten eggs, yolks and whites beaten separately; mix all together, put into a greased pudding mold and steam 3 hours; or it can be boiled in a pudding bag 2^ hours. Nice beef suet can be used instead of butter if more convenient. Eat with any good sweet pudding sauce. FRUIT PUDDING — Into the farina boiler put 3 cups rich milk and 1 cup sugar and bring to a boil; have 5 tablespoons of sifted flour wet with 1 cup of milk, and pour on the hot mixture gradually, stirring all the time to prevent lumps; return to the kettle and cook till it thickens, — about 10 minutes after beginning to boil; then take from the stove and beat while cooling; when half cooled add sliced peaches, apricots, bananas, whole raspberries, blackberries, huckle- berries or strawberries. Serve ice cold. Vary the amount of fruit to suit taste This pudding may be varied by leaving out the fruit and using 2 cups strong coffee instead of that much milk, and proceed as before. Or, i3ut 1 square of chocolate in the milk, omit the fruit, and thus make a chocolate pudding. GINGER PUDDING— Take 1 cup molasses, 1 egg, ^ cup butter, ^ cup hot water, 1 tablespoon ginger, 1 teaspoon soda; stir in flour enough to make pretty stiff, and add ^ cup of any fruit desired; put in a greased mold and steam 1^ hours. GOOSEBERRY PUDDING.— Cook the gooseberries until soft, in as little water as possible, rub them through a sieve, and add 2 table- spoons butter, 3 eggs well beaten, 1 teacup bread crumbs, | teacup sugar; put a border of puff paste around the side of a pudding dish. PUDDINGS 329 beat the mixture well, or until very liii;lit, put it in a tlisli, and bake 40 minutes. As soon as it is done strew suL,^ar over it thickly, and serve at once. GOLD PUDDING — To the well^beaten yolks of 8 eggs, add | cup sugar, 1 tablespoon butter, 1 cvip milk; add 1 teaspoon of baking powder in flour enough to make a fairly stiff batter, a little salt, and 1 cup seeded raisins; beat all well together and steam one hour. Serve with our white pudding sauce. The golden yellow pudding, with white sauce, will please both eye and palate. GRAHAM PUDDING.— Take 1 cup raisins seeded and chopped, 1 cuxj molasses, 1 teaspoon soda dissolved in 1 scant cup sweet milk, -| teaspoon salt, 2 cups graham flour; steam 3 hours. Fine. STEAMED GRAHAM PUDDING.— Beat together 3 eggs and 3 tablespoons sugar, add 1 tablespoon melted butter, ^ cup sour cream, 1 cup sour milk, 1 teasjooon soda sifted into 3 cups graham flour; add dried cherries, or pour over sliced apples, if fruit is desired, and steam. It is nice with or without fruit. Eat with cream and sugar. HANOVER PUDDING.— Sift 2 teaspoons baking powder into 2^ cups flour, add a pinch of salt and some spices (say cinnamon and nutmeg), 1 cup suet or ^ cup butter, | cup molasses, 1 cup milk, 1 egg, 1 cup stoned raisins; boil 2^ to 3 hours. Eat with hard sauce, or any liquid sauce preferred. HUCKLEBERRY PUDDING — Beat 2 eggs without separating, add 1 cup milk, 1 tablespoon melted butter, 1| cups flour and beat thoroughly; have 2 cups huckleberries washed and dried, dust them with flour, add them to the pudding Math 1 teaspoon of baking powder, mix quickly, turn into a greased mold, and steam 1 hour. INDIAN PUDDING, BAKED— Stir gradually 1 even cup corn- meal in 1 quart of boiling milk, let boil a few minutes, lift from the stove, and add 1 teasp)oon butter and a little salt; stir in ^ pint molasses, and ■§ pint cold milk last; put into a i^udding dish, well buttered, and bake 3 hours in a moderate oven. No. 2. — In 1 quart boiling milk, stir 1^ cups cornmeal, and 1 cup molasses; let it cool and add 1 teaspoon salt, 1 teacup suet, and stir in a little allspice; pour in 2 cups cold milk, and bake. INDIAN PUDDING, BOILED.— Warm 2 cups molasses and 2 cups milk, stir well together; beat 4 eggs and stir with the molasses and milk; add 1 lb. beef suet chopj)ed tine, and Indian meal enough to make a stiff batter; add 1 teaspoon each of ciiinamon and nulmeg, 330 PUDDINGS and a little grated lemon peel; stir together well, tie in the floured bag, leaving room to swell, and boil 3 hours Serve hot with a good sauce. No. 2.— Use 1 cup flour, 1 heaping teaspoon of baking powder, 1 teaspoon salt, 2 cups milk, 2 tablespoons melted butter (

Cook this with the app: pantry check, scaling, and the assistant.